Fresno is a unique city in the heart of agriculture, wineries and breweries. It is no surprise that Crown Imports has chosen to Fresno to be one of the exclusive areas to introduce “Modelo Light.” For those of you familiar with Modelo, this light yet bold lager is sure to be a hit.
To kick off this new valley brew, several local eateries and food trucks have been creating limited edition dishes that highlight the full bodied taste of this refreshing light lager. Featured restaurants such as Casa de Tamales and Benaddiction Food Truck have created unique items to introduce Modelo Light to the public.
Chef Liz Sanchez, culinary mastermind behind Casa De Tamales, created a Drunken Chicken Tamale. The chicken is marinated in Modelo Light and other seasonings for four hours – and then gets slow cooked for almost three hours in the marinade. Once the chicken is good and drunk, the red sauce, which is also made with Modelo Light, and it sits until cooled for another two hours, infusing all the wonderful flavors!
Popular local food truck, Benaddiction, known for it’s excellent breakfast and lunch fare – with such items named “Blaze of Glory” these portable breakfast delights can rock your tastebuds! Chef James Caples offered a sweet treat to follow up Chef Sanchez and her savory tribute to Modelo Light. Benaddiction offered a Modelo Light Cheesecake, made with a Modelo Light Caramel sauce, and a baked cheesecake infused with Modelo Light, vanilla bean and heavy cream.
These recipes sound too great to not try at home and these Chefs are too talented to pass up a meal at their establishments. Whether you are out for a night on the town, you can find Modelo Light being served at many of the local restaurants and bars, or you can be your own iron chef at home and try some of the recipes mentioned above, as I’ve posted them below. If you are looking for a new place to eat, or a new recipe to serve – thank Modelo Light, Casa De Tamales, Benaddiction and of course, your friendly neighborhood Fresno Food Examiner for the taste enlightenment!
Casa De Tamales “Drunken Chicken Tamale” by Chef Liz Sanchez
Makes approximately 40-‐45 tamales
• 10 lbs.of chicken tenders,raw
• Juice of 3 oranges,with as much pulp as possible
• Juice of 2 lemons
• 3 tbsp.of chopped garlic
• 3 tbsp.of soy sauce
• 2 tsp. of salt
• 1 tsp. of cayenne pepper
• 4,12 oz.cans of Modelo Light
First step: Combine all ingredients and allow to Marinate for minimum 4 hours. Slow cook with all of the marinade for 2 and a half hours.
Second step: Mix 4 cups of your favorite red sauce, with 2 cans of Modelo Light. Reserve 1 cup for serving sauce on top of the tamale. Combine chicken with the remaining red sauce and allow to cool and marinate for another 2 hours.
Third step: Prepare 3lbs of masa, using your favorite recipe. Soak 50-60 corn husks.
Fourth Step: Spread approximately 2oz of masa evenly on the corn husk. Add 3 tablespoons of filling in the middle of the corn husk. Wrap from left to right and fold the husk towards you. Repeat until all the filling is used. Divide the tamales into two steamer pots, with water on the bottom. Avoid stacking too high so as not to smash the bottom tamales. Cover and simmer for 45 minutes. When the husk comes off, the tamales are ready to enjoy with some of the above red sauce and your favorite side dishes!
Chef James Caples – Benaddiction Food Truck
“ Modelo Light Cheesecake “
• 2 cups Graham cracker crumbs
• 1/3 cup Butter
• 1/3 cup Sugar
Mix ingredients and pack evenly in bottom of spring form pan.
• 1.5lbs Cream Cheese
• 6 Eggs
• 1.25 cups Sugar
• 1 Vanilla Bean Split and Scraped
• 4 oz. vol Modelo Light
• 4oz. Heavy Cream
Mix cream cheese and sugar in stand mixer with paddle attachment until creamy; add eggs one at a time scraping bowl between additions. Add cream, vanilla and Modelo Light and mix until just combined. Pour cheesecake mixture over crust and bake at 300 degrees for an hour.
• 4 oz. Modelo Light
• 1.5 cup Sugar
In a heavy metal pot, mix Modelo Light and Sugar over high heat until it reaches a rich caramel color. Set aside to cool and use as a topping / garnish for your cheesecake.